Recipe - Eggplant Preserve

2 One half pound Sm. eggplant; (Chinese or
Italian variety)
2 cup Water; (to boil eggplant)
2 cup Water
4 cup Sugar
2 tablespoon Lemon juice
2 tablespoon Cloves; tied in sm. piece of

Wash and cut the stems of the eggplant. Cook in boiling water about 67
minutes. Do not over boil. Remove from heat, remove eggplant from water and
let drain.

Prepare syrup by combining the rest of the ingredients and boil until of
syrup consistency, about 1520 minutes. Add eggplants gently to the syrup
and let them stand overnight in syrup.

Remove eggplants from syrup (next day) and boil syrup alone for about 1015
minutes longer for a thicker consistency. Pack eggplant into jars and cover
with syrup. Let cool and seal well.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998